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The Montepulciano grapes are hand harvested relatively late in mid-October from South East facing vineyards (aged 25 to 30 years). On arrival at the winery, the grapes undergo a long period of maceration of the skins at controlled temperatures to extract maximum colour and fruit flavour. Alcoholic fermentation occurs at about 30C and the wine then undergoes malolactic fermentation. Cagiolo is aged for 18 months in French oak barriques and 6 months in bottle. The wine is non-filtered so therefore may leave a small, natural deposit.